Essentials Of Professional Cooking Wileyplus Learning Space
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| Author | : Wayne Gisslen |
| Publisher | : John Wiley & Sons |
| Total Pages | : 594 |
| Release | : 2015-03-23 |
| Genre | : Cooking |
| ISBN | : 1118998707 |
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
| Author | : Wayne Gisslen |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 1998-09-07 |
| Genre | : Cooking |
| ISBN | : 9780471245636 |
Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.
| Author | : Wayne Gisslen |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 2016-07-18 |
| Genre | : Cooking |
| ISBN | : 9781119346791 |
ALERT: WileyPLUS Learning Space retires on July 1, 2020 which means the materials for this course will be invalid and unusable. If your instructor has list this material for a course that runs after July 1, 2020, please contact them immediately for clarification. This package includes a copy of ISBN 9780470587836, 9781118998700 and a registration code for the WileyPLUS Learning Space course associated with the Essentials of Professional Cooking text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS Learning Space registration cards are only included with new products. Used and rental products may not include WileyPLUS Learning Space registration cards. Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection--without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
| Author | : Wayne Gisslen |
| Publisher | : John Wiley & Sons |
| Total Pages | : 735 |
| Release | : 2004-04-06 |
| Genre | : Cooking |
| ISBN | : 0471464279 |
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
| Author | : David A. Mizer |
| Publisher | : Wiley-Interscience |
| Total Pages | : 276 |
| Release | : 2000-05-22 |
| Genre | : |
| ISBN | : 9780471376767 |
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
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| ISBN | : 9781119291138 |
| Author | : Terri Jones |
| Publisher | : John Wiley & Sons |
| Total Pages | : 263 |
| Release | : 2008-03-10 |
| Genre | : Cooking |
| ISBN | : 0471748161 |
The math skills needed for a successful foodservice career—now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and foodservice industry Math for the professional kitchen Math for the business side of the foodservice industry Computer applications for the foodservice industry Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book. Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.
| Author | : Wayne Gisslen |
| Publisher | : John Wiley & Sons |
| Total Pages | : 114 |
| Release | : 2016-08-01 |
| Genre | : Cooking |
| ISBN | : 1119148480 |
This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.
| Author | : Ronald Hayes |
| Publisher | : Wiley Global Education |
| Total Pages | : 291 |
| Release | : 2013-10-07 |
| Genre | : Cooking |
| ISBN | : 1118764595 |
A must-have resource for anyone crafting a career in the culinary arts Ronald Hayes, the Career Development Manager with The Culinary Institute of America, explores the broad scope of jobs available in the culinary field. Building your culinary skills as a novice, discovering your specialization as a journeyman, and establishing your interests as you master your career path, Creating Your Culinary Career offers a framework for career exploration, development, and growth. This book offers insider information on all of the regular staff positions available in the culinary field, including traditional restaurants, catering facilities, and institutional facilities; front of the house, bakeshop, and food and beverage outlets; and food communications, media, and sales positions. It then helps readers establish goals, design resumes, and develop interview skills for landing that perfect job. The ideal career guide for aspiring culinary professionals, this book helps readers discover the ideal career path by building skills and setting goals Written by The Culinary Institute of America's Career Development Manager, this book celebrates the passion, persistence, and drive required to succeed in one of today's most exciting careers For anyone beginning a career in the culinary arts, Creating Your Culinary Career features must-have information for the aspiring food professional.
| Author | : John C. Birchfield |
| Publisher | : John Wiley and Sons |
| Total Pages | : 368 |
| Release | : 2007-12-04 |
| Genre | : Business & Economics |
| ISBN | : 0471699632 |
Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.
